Keto Chocolate Bar Recipe or Low carb Pryanik

Ingredients for Keto Chocolate Bar

Option 1 Ingredients for the dough:

1. Egg 100g
2. Chocolate 30g
3. Nut or peanut paste 30g
4. Soy protein isolate 5g
5. Vanillin 0.5g
6. Salt 0.5g
7. Sweetener (see note)

Option 2 Ingredients for dough with coconut flour: Nutritional value: P 16.5g, F 31.1g, C 6.7g, DF 8g (390.3 kcal)

1. Egg 100g
2. Chocolate 30g
3. Nut or peanut paste 30g
4. Coconut flour 10g
5. Xanthan gum 1g
6. Vanillin 0.5g
7. Salt 0.5g
8. Sweetener (see note)

Option 3 Ingredients for dough with whey isolate without paste: Nutritional value: P 21.3g, F 27.8g, C 7.3g, DF 7g (380.2 kcal)

1. Egg 100g
2. Chocolate 60g
3. Whey protein isolate 10g
4. Xanthan gum 1g
5. Vanillin 0.5g
6. Salt 0.5g
7. Sweetener (see note)

Option 4 Ingredients for dough with almond flour: Nutritional value: P 17.8g, F 36.3g, C 7.2g, DF 4g (434.7 kcal)

1. Egg 100g
2. Chocolate 30g
3. Almond flour 15g
4. Xanthan gum 1g
5. Vanillin 0.5g
6. Salt 0.5g
7. Sweetener (see note)

Option 5 Ingredients for dough without chocolate, flour, and protein: Nutritional value: P 17.1g, F 34.2g, C 6g, DF 5g (410.8 kcal)

1. Egg 100g
2. Nut or peanut paste 60g
3. Cocoa powder 10g
4. Xanthan gum 1g
5. Vanillin 0.5g
6. Salt 0.5g
7. Sweetener (see note)

Steps to Make the Keto Chocolate Bar

All options of this recipe are prepared in a similar way:

1. Finely chop the chocolate and melt it until it's smooth.
2. Warm up the paste slightly so it becomes warmer and more liquid.
3. Combine and thoroughly mix the paste, chocolate, and egg.
4. Add the remaining ingredients to the mixture and knead the dough.
5. Onto a baking sheet lined with parchment or a silicone mat, drop spoonfuls of dough of any size and immediately bake in a preheated oven (baking time 25-30 minutes). Baking temperature: 170-180C Heating mode: top+bottom
6. Remove the finished bars from the baking sheet and cool on a wire rack.

Nutritional Facts of a Low Carb (Keto) Chocolate Bar

Bar weight: 130g Nutritional value: P 20g, F 33.1g, C 7.8g, DF 3.8g (416 kcal) 

Key Tips and Storage Advice for Your Low Carb Chocolate Bar Recipe

1. Any substitution of ingredients will affect the texture and taste of the final product.

2. Optional: Add grated orange or lemon zest, dried fruit or berries (not freeze-dried), chocolate chunks, or heat-stable chocolate chips to the dough.

3. Use room-temperature eggs.

4. Use any nut paste of your choice: hazelnut, almond, or even sesame. The consistency of the paste does not matter.

5. Use any suitable chocolate, from 95% to 100%. Using chocolate with less than 95% cocoa may result in a less thick dough, in which case, add any dry ingredients like protein powder, almond flour, coconut flour, cocoa powder, etc., gradually, starting with 2g, to adjust the dough. The choice of dry ingredients will affect the texture and taste of the final bars.

6. Instead of ready-made chocolate, you can use the same amount of grated cocoa.

7.  Use any dry (not liquid) sweetener that is suitable for you, including intense ones.  Recommendations for the amount of sweetener:

• Choose a voluminous sweetener with a sweetness level of at least 1:5 compared to sugar (usually these are erythritol-based sweeteners with an added intense sweetener, the degree of sweetness is indicated on the package).
• When using erythritol-based sweeteners, do not exceed the weight of erythritol by 10g per 100g of dough (preferably no more than 10g of erythritol per 100g of dough).
• To mask any potential aftertaste from stevioside (stevia) in the erythritol-based sweetener, you can add pure erythritol to this sweetener at a ratio of 3:1-5:1 (for example: erythritol-based sweetener with stevia 1g and additional pure erythritol 3-5g).
• The amount of any sweetener is adjusted to taste or, for example, per 100g of dough: erythritol 8g and a sweetener, 5 times sweeter than sugar, 2-3g.
• It is not recommended to use only pure erythritol as a sweetener.

8.  Store bars in the refrigerator, open or closed, for up to 7 days from the date of preparation.